Spanish-Spiced Salmon & Farro with Roasted Vegetables  & Salsa Verde
Carb Conscious

Spanish-Spiced Salmon & Farro

with Roasted Vegetables & Salsa Verde

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this vibrant dish, salmon is coated with a bold blend of smoked paprika, cumin, and more, then roasted between slices of fresh orange for bright, citrusy flavor. We’re serving it over a hearty bed of farro, roasted peppers and radishes, and sweet bites of diced orange—all brought together with our verdant salsa verde.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Spanish-Spiced Salmon & Farro with Roasted Vegetables  & Salsa Verde
Title
time-saving
tips & techniques
Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Quarter the radishes. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the orange crosswise. Thinly slice one half. Peel and medium dice the remaining half. 

Season the vegetables:
3 Season the vegetables:

While the farro continues to cook, line a sheet pan with foil. Place the quartered radishes and peppers on the foil. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. 

Prepare the fish:
4 Prepare the fish:

Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 

Roast the vegetables & fish:
5 Roast the vegetables & fish:

Place half the orange slices in a single layer on the other side of the sheet pan of seasoned vegetables. Place the prepared fish on top of the orange slices, pushing the two fillets together. Top with the remaining orange slices. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through. Remove from the oven. 

Finish the farro & serve your dish:
6 Finish the farro & serve your dish:

To the pot of cooked farro, add the salsa verde, roasted vegetables, and diced orange; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted fish (discarding the orange slices). Enjoy! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the farro:
1 Cook the farro:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

While the farro cooks, wash and dry the fresh produce. Quarter the radishes. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Halve the orange crosswise. Thinly slice one half. Peel and medium dice the remaining half. 

Prepare the ingredients:
Season the vegetables:
3 Season the vegetables:

While the farro continues to cook, line a sheet pan with foil. Place the quartered radishes and peppers on the foil. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. 

4 Prepare the fish:

Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 

Prepare the fish:
Roast the vegetables & fish:
5 Roast the vegetables & fish:

Place half the orange slices in a single layer on the other side of the sheet pan of seasoned vegetables. Place the prepared fish on top of the orange slices, pushing the two fillets together. Top with the remaining orange slices. Roast 16 to 18 minutes, or until the vegetables are tender when pierced with a fork and the fish is cooked through. Remove from the oven. 

6 Finish the farro & serve your dish:

To the pot of cooked farro, add the salsa verde, roasted vegetables, and diced orange; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the roasted fish (discarding the orange slices). Enjoy! 

Finish the farro & serve your dish:
Browse Steps
1 of 6